by Mat med smak
20 min


  • 2 tbsp rape seed oil
  • 1/4 x red cabbage
  • 1 x carrots
  • 1 tbsp soy sauce
  • 1/2 tsp sea salt
  • 1 tsp brown sugar
  • 1 tsp worcester sauce
  • 1/2 tsp black pepper
  • 1/2 tsp grated ginger
  • 2 tbsp null
  • 1/2 dl plain white flour
  • 2 x eggs
  • 1 x kale
  • 1/4 handful sesame seeds
  • 3 dl mayonnaise


  1. Chop the cabbage in thin pieces, grate the carrot and any other leftover vegetables you have and want to use in a bowl.
  2. Add soy sauce, brown sugar, Worcestershire sauce, grated ginger, salt and pepper.
  3. Mix the wheat flour and 2 eggs in a bowl, and pour this over the grated vegetables and mix well until you get a thick batter.
  4. Heat some oil in a frying pan, and fry one suitably large Okonomiyaki pancake at a time. When the pancake is cooked on one side, sprinkle over some panko on top, and turn it over with a plate, so that you cook the other side with the panko crumbs down.
  5. Top it with some crispy kale, roasted sesam seeds and chili mayo.